MI Coop Kitchen

Sausage and Mushroom Pappardelle

Recipe by
Great Lakes Energy Cooperative  
1 hour
Prep: 15 minutes | Cook: 45 minutes | Servings: Serves 6


  • 8 ounces pappardelle pasta
  • 1 tablespoon olive oil
  • 1 red bell pepper, sliced
  • 1 onion, thinly sliced
  • 6 large mushrooms, sliced
  • 3 cloves garlic, minced
  • 4 links smoked turkey sausage, sliced or crumbled Italian sausage
  • pinch of red pepper flakes
  • 1 cup cream
  • 1/2 cup cherry tomatoes
  • 1 tablespoon fresh rosemary
  • kosher salt
  • parmesan cheese for garnish


1.Bring a large stock pot of water to a boil then generously salt with kosher salt. Add pappardelle pasta and cook until al dente then drain, reserving 1/2 cup pasta sauce.

2.While pasta is cooking begin cooking the sauce. In a 10-inch skillet over medium-high, heat olive oil and then add red bell pepper slices and onion and cook for 4-5 minutes or until onion softens, stirring occasionally. Season with kosher salt, add mushrooms and cook for another 3 minutes. Add garlic, turkey sausage and red pepper flakes and cook until turkey is warmed through, about 3 minutes.

3.Add cream, tomatoes and rosemary to skillet and cook for about 3 minutes or until sauce thickens and tomatoes soften. Gently fold in pasta to skillet until coated. If you’d like more sauce, add reserved pasta water one tablespoon at a time or another pour or two of cream if you want a heavier sauce. Garnish with parmesan, kosher salt and more rosemary if desired. Serve immediately.


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